Sausage, Apple, and Cranberry Dressing Recipe -
Sausage, Apple, and Cranberry Dressing Recipe
  • READY IN 2 hr

Sausage, Apple, and Cranberry Dressing

Recipe by  

"This is an very flavorful recipe that works great for any special occasion, especially Thanksgiving."

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    1 hr
  • COOK

    1 hr

    2 hrs


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Spread the bread cubes in a thin layer onto two or more baking sheets. Bake in the preheated oven until the bread cubes have toasted evenly, 5 to 7 minutes. Stir once as the bread bakes. Once toasted, place the bread cubes into a very large mixing bowl and set aside.
  3. Heat a large skillet over medium-high heat and stir in the pork sausage. Cook and stir until crumbly, evenly browned, and no longer pink. Drain the sausage and add to the bread cubes.
  4. Melt 2 tablespoons of butter in the same skillet over medium heat. Stir in the onion and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Season to taste with sea salt and pepper, and scrape into the bowl with the bread cubes. Stir in the apples, cranberries, walnuts, sage, rosemary, thyme, and parsley. Whisk the eggs in a bowl along with the chicken stock, and pour over the bread mixture along with 1/2 cup of melted butter. Stir well until the bread cubes have absorbed the chicken stock. Pack into the prepared 9x13 inch baking dish and cover with aluminum foil.
  5. Bake in the preheated oven for 30 minutes, then remove the aluminum foil, and stir the stuffing. Return to the oven and continue baking until golden brown on top, about 15 minutes more.
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Reviews More Reviews

Nov 30, 2010

fabulous... I have tried many many different dressing/stuffing recipes. This is by far the very best. I used Granny Smith apples

Jan 25, 2010

This is the most awesome dressing!!! This is the first time that I made a dressing from scratch, and though my husband is not a big fan of dressing... when I made this for thanksgiving '09, he loved it and said this is the one. (it's the only one he'll eat now.) And though I never buy fresh herbs, I used 1/3 the portion of dried and used a mix of walnuts and pecans. It's definitely worth the effort to make your own bread crumbs. If you're looking to impress anyone with an incredible dressing...."THIS IS THE ONE!!" (I can't say it enough!...WOW!!!)

Nov 30, 2010

I doubled this reciipe and glad I did! Was the best dressing I've ever made! Left out the liver, used Jimmy Dean Sage sausage and extra chicken stock & extra bread crumbs. Everyone raved about the flavor! This is definately a keeper. Double or triple the recipe, you'll definately want leftovers! I think it would even be better had I added Pecans!

Nov 24, 2010

I made this last Thanksgiving, it was a HUGE success! Everyone requested it for this Thanksgiving! Followed the recipe to the T.

Dec 01, 2010

I made Thanksgiving dinner for the first time yesterday for the inlaws and this dressing was AMAZING. The only thing I did different was use 1 package of corbread mix and included that in the 10 cups of bread. Not sure if that changed anything but I will def be making this again!

Nov 22, 2010

This stuffing was AMAZING! I am definitely making this for thanksgiving. Only note: I made a 1/4 of the recipe and did not decrease the cooking time, so it was a little drier than traditional stuffing. I actually liked it drier (my husband wished for it to be a little more moist), but I might increase the amount of stock and keep and eye on it when I make it for thanksgiving. I also used pre-packaged bread crumbs.

Nov 30, 2009

I have used this Recipe for a couple of years. I love it. The one tweak I make is to use ground turkey instead of pork sausage. Awesome!!!

Dec 28, 2010

I made this for Christmas dinner, increased the recipe by 50% (except for the butter) and so increased the cooking time somewhat. All my guests raved about this dressing. My husband told me, "I wouldn't be disappointed if you made this dressing for every holiday dinner for the rest of our lives." Definitely going in my box of favorite recipes to use again and again. Thanks a TON, Alan!


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  • Calories
  • 329 kcal
  • 16%
  • Carbohydrates
  • 32.3 g
  • 10%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 18.3 g
  • 28%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 676 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Alan Dorchak
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